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Chicken in potacchio is a traditional Italian recipe from the Marche region. The term 'potacchio' refers to the cooking technique that uses white wine and tomato to create a flavorful sauce. The chicken, cut into pieces and slowly cooked, turns out tender and tasty. This dish is perfect for a family dinner or for special guests.
Start by making a very fine mince of garlic (peeled) and rosemary (only the leaves)
Brown the rabbit in oil in a wide pan
I recommend doing this over medium heat until it reaches a good golden color
When almost done, add the mince and continue for a few minutes, perhaps lowering the flame and turning the pieces of meat several times
Try not to let the garlic burn
Add the wine and let it evaporate
Add the tomato paste diluted with a little water (2-3 tablespoons) and finish cooking
In this regard, keep in mind that rabbit, more than chicken, tends to stay tough; so cook slowly over low heat with the lid on
If necessary, add a spoonful of hot water from time to time to prevent everything from drying out too much
After about 45 minutes, test the texture of the meat with a fork
Let the excess liquid dry out by removing the lid and increasing the heat
Season with salt and finish with a little black pepper
Do not be afraid of the large amount of garlic
If everything has gone well, you will not even notice it and you can pour the sauce over the meat arranged on the serving dish
If you manage this, you will also be ready for the fried egg
Pan
Lid
Italia, Marche
| Energy (kcal) | 192.65 |
| Carbohydrates (g) | 0.96 |
| of which sugars (g) | 0.7 |
| Fat (g) | 14.83 |
| of which saturates (g) | 3.75 |
| Protein (g) | 11.64 |
| Fibre (g) | 0.22 |
| Salt (g) | 0.09 |
